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Corned Beef and Cabbage

Corned Beef and Cabbage

At least once a year on St. Patrick's Day we fix corned beef and cabbage.

Corned Beef and Cabbage


4 lb corned beef
1 T mustard seeds
1 stick cinnamon
1 T peppercorns
2 ribs celery - cut large pieces
2 medium onions - cut large pieces

Cover the above items with cold water in a Dutch oven. Cover pan. Bake 3 hours at 350 degrees. (Save broth for vegetables).Then cool meat. Meat should be fork tender.

In pan over medium heat melt 4 T butter. Put in 1/4 c diced onions, 1 and cook for 3-5 minutes. Take 1/4 c flour and 1 quart milk and thicken over medium heat Keep stirring. Add 1/4c fresh parsley. Cook enough so it coats the back of a spoon.

Vegetables: Cook 8 medium red potatoes that are quartered, 8 carrots cut into fairly large chunks for 7 minutes or until tender. Then drop individual servings of corned beef in hot broth(kept from meat) to heat up that way.

Sauce can be reheated in microwave. It can be spooned around the hot vegetables/meat on individual plates.